Hawaiian Roll French Toast Casserole with Raspberries and Cardamom Recipe
This Hawaiian Roll French Toast Casserole with Raspberries and Cardamom is a decadent, sweet breakfast dish featuring soft Hawaiian sweet rolls soaked in a rich custard infused with fragrant cardamom. Topped with fresh raspberries and a crunchy almond-cardamom topping, it’s an irresistible way to start your morning or impress guests with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (or overnight soaking time plus 55 minutes baking)
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 package King’s Hawaiian Original Hawaiian Sweet Rolls (12 rolls)
- 1 1/2 cups raspberries
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 2 teaspoons ground cardamom powder
- 1/4 teaspoon salt
Topping
- 1 cup sliced almonds
- 1/4 cup sugar
- 2 teaspoons ground cardamom powder
- 4 tablespoons butter (at room temperature)
Instructions
- Prepare the baking pan. Spray a 9×13 inch baking pan with nonstick spray to prevent sticking during baking.
- Slice the rolls. Separate the 12 Hawaiian sweet rolls and slice each in half horizontally. Set them aside.
- Make the custard. In the prepared baking pan, whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 3/4 cup sugar, 2 teaspoons ground cardamom powder, and 1/4 teaspoon salt until the mixture is smooth and free of lumps.
- Soak the bread. Place the sliced rolls cut side down into the custard mixture in an even layer. Gently press them down to ensure the bread absorbs the custard well. This step helps the rolls soak up the flavorful custard evenly.
- Let it soak. Allow the bread to soak for 20 to 30 minutes at room temperature, or for best results, cover the pan and refrigerate overnight to let the flavors meld and the bread fully absorb the custard.
- Prepare the topping. In a separate bowl, combine 1 cup sliced almonds, 1/4 cup sugar, and 2 teaspoons ground cardamom powder. Add 4 tablespoons of softened butter and mix until the mixture is well combined and crumbly.
- Preheat the oven. Set your oven to 350°F (175°C) to warm up while you finish preparing the casserole.
- Add raspberries and topping. Evenly distribute 1 1/2 cups fresh raspberries over the soaked bread, gently pressing them into the custard. Sprinkle the almond-cardamom topping evenly over the entire casserole.
- Bake the casserole. Bake in the preheated oven for 50 to 60 minutes, or until the casserole is puffed, golden brown, and set in the center. If refrigerated overnight, allow the casserole to come to room temperature for 15 to 30 minutes before baking for even cooking.
- Rest and serve. Remove the casserole from the oven and let it rest for a few minutes to firm up slightly. Serve warm for a comforting breakfast or brunch treat.
Notes
- For best texture and flavor, soak the bread overnight in the refrigerator if time allows.
- If using frozen raspberries, thaw and drain excess moisture before adding to prevent sogginess.
- To make ahead, assemble the casserole the night before and bake fresh in the morning.
- Ensure the butter for the topping is at room temperature to mix easily with the dry ingredients.
- Store any leftovers covered in the refrigerator and reheat gently before serving.
Keywords: Hawaiian roll, French toast casserole, cardamom, raspberries, breakfast casserole, sweet rolls, almond topping, baked French toast
